Core & Advanced Plan

Makes about 24 bars

I have been trying to make a blonde brownie for a few years now.  I concluded that maybe a layered type bar would be best since I could never get them gooey enough.  Because brown sugar and caramel were out, I improvised.  This one got a stamp of approval from the entire household.  Enjoy!

 

 

 

 

 

 

 

 

FOR THE BROWNIE LAYER

• 2 1/4 c. advanced plan flour (I used paleo flour but you can also use 1 3/4 cup almond flour + 1/2 cup coconut flour)
• 1/2 tsp. baking soda
• 1 1/2 tsp. ground cinnamon
• 12 tablespoons grass fed butter, melted (I use Kerrygold)
• 1 c. erythritol (like Swerve brand) or xylitol
• 3 droppers English Toffee Liquid Stevia (Sweetleaf brand)
• 2 large free range, organic eggs
• 1 tsp. pure vanilla extract
• cinnamon and sweetener, for sprinkling

FOR THE WHITE LAYER

• 2 blocks organic cream cheese, softened
• 1/2 c. erythritol (like Swerve brand) or xylitol
• 2 large free range, organic eggs
• 1/2 tsp. pure vanilla extract

Preheat oven to 350º and line a 9″-x-13″ baking pan with parchment paper.

Prepare brownie layer: In a medium bowl, whisk together advanced plan flour, baking soda, and cinnamon. In a large bowl, beat butter and sweetener with a hand mixer until pale and fluffy, about 3 minutes. Add eggs, vanilla, and toffee stevia and mix until just combined. Gradually add flour mixture and mix on low until just combined.

Prepare white layer: In a large bowl, beat cream cheese and sweetener until fluffy. Add eggs, and vanilla and beat until combined.

Press about two-thirds of the brownie layer dough into an even layer in the bottom of the pan using a spatula.  Then sprinkle with cinnamon and sweetener. Pour white layer batter on top in dollops and smooth with a spatula. Break up remaining brownie dough into small clumps and sprinkle over then sprinkle with more cinnamon and sweetener.

Bake until edges are set and center is soft to the touch, about 35 minutes. Let cool completely before slicing into squares.